Chili's Chicken Enchilada Soup

By Valarie

Makes 1 1/2
gallons or 16−20 servings.

Ingredients

• 1/2 cup Vegetable oil
• 1/4 cup Chicken base
• 3 cups diced Yellow Onions
• 2 tsp. ground Cumin
• 2 tsp. Chili Powder
• 2 tsp. granulated Garlic
• 1/2 tsp. Cayenne pepper
• 2 cups Masa Harina
• 4 quarts Water (divided)
• 2 cups crushed Tomatoes
• 1/2 lb. processed American cheese, cut in small cube
• 3 lb. cooked, cubed chicken

Details

Servings 16

Preparation

Step 1

In large pot, place oil, chicken base, onion and spices. Saut until onions
are soft and clear, about 5 minutes In another container, combine Masa
Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted
onions, bring to boil. Once mixture starts to bubble, continue cooking 2−3
minutes, stirring constantly. This will eliminate any raw taste from Masa
harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture
return to boil stirring occasionally. Add cheese to soup. Cook stirring
occasionally, until cheese melts. Add chicken; heat through.